cashew recipes

Curried Chicken Salad

whole (6 split) chicken breasts, bone-in, skin-on

Olive oil

salt and black pepper

mayonnaise (recommended: Hellman's)

dry white wine

chutney (recommended: Major Grey's)

curry powder

medium-diced celery (2 large stalks)

scallions,

raisins

whole roasted, salted cashews

Curried Chicken Salad prepared by Ina garten. 

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

Excellent recipe! I use it all the time. I love roasting a chicken for it. It’s a little more work but I think having some dark meat in there is nice. Serving it with butterhead lettuce is fun, keto-friendly, and it’s a beautiful sight on a buffet for entertaining. 

I love this recipe. It’s not difficult and very delicious. I have made it multiple times! 

Amazing!!  I used chicken thighs on the bone with skin.  I find dark meat on the bone gives a juicier flavor.  Definitely a favorite!!

I used grilled, boneless, skinless chicken breasts. We all thought the grilling added a little more flavor that we enjoyed. I used Patak's Mango Chutney, 2 1/2 T white wine vinegar (as others mentioned, I didn't have any dry white wine), omitted raisins (we just don't like them) and used slivered toasted almonds instead of cashews (had them on hand.) I served it over a bed of lettuce with carrots, red peppers and cucumbers. We all loved it, even the picky 17 year old. That dressing is amazing. Excited to make again with grapes and cashews. 

Like another reviewer, I try to use ingredients on hand, but attempt to stay reasonably close to the recipe. Used rotisserie chicken breast. I couldn't find Major Grey's Chutney in any of our nearby stores. Will have to order it online for next time. This time around I subbed apricot preserves, a bit less as they are super sweet. Based upon other reviews, I subbed 2T white wine vinegar for the straight up wine. Used craisins, not a big raisin fan. After combining seasoned with salt and pepper to taste instead of putting all that salt in the food processor. I'll add toasted pecan pieces (what I have on hand) just before serving. Letting flavors meld in fridge right now but the pretaste was super! Can't wait to have this tonight on mini croissants with my version of Ina's Shrimp Bisque on the side! 

Love this!  It's a hot summer in Phoenix so I put the salad in a half of a cold cantaloupe and served it with breadsticks (a throwback from my childhood) and butter.  Simple and SO good. The combination of the salad and cantaloupe was an amazing !

https://www.foodnetwork.com/videos/inas-curried-chicken-salad-0168971

Ina revisits a recipe that's a blast from her past: curried chicken salad.

Ina's Curried Chicken Salad

Roasted Beet and Cashew Dip

cashews

beets

dill,

lemon, zest and juice

cucumber,

extra-virgin olive oil,

Kosher salt and freshly cracked black pepper

feta cheese

Potato chips, homemade

purple potatoes

Vegetable oil,

Kosher salt

Food beauty of beet and walnut dip with fry chips, as seen on Food Network’s Trisha’s Southern Kitchen Season 13

Place the cashews in a small bowl and add enough water to cover the nuts. Set aside until ready to make the dip, about 5 minutes.

Combine the drained cashews, beets, beet juice, dill, lemon zest and juice and cucumber in the carafe of a food processor. Pulse into a smooth paste, about 2 minutes, scraping down the sides of the carafe as needed. While the machine is running, stream in the olive oil. Turn off the machine and season the dip with salt and pepper. Pulse until just combined and pour into a serving bowl. Garish with a drizzle of olive oil, chopped dill, and crumbled feta cheese. Serve with potato chips. Store in an airtight container in the refrigerator for 1 week.

Leave the skins on the potatoes and slice as thinly as you can manage; you can also use a mandoline if desired. Pat dry with a paper towel. Heat enough oil to fill a heavy-bottomed pot or Dutch oven halfway to 375 degrees F. Drop in the potatoes in batches and fry until crisp and starting to brown on the edges, 1 to 2 minutes. Remove to wire rack-lined baking sheet pan and sprinkle with some salt.

Never again. I love all of the ingredients, but not mixed together. Horrible mistake that I didn’t protest before a gathering. Ugh

It is delicious!  Easy to make, dip with slices of cucumber!

<div>Incredibly delicious and beautiful. I've served it both with the cheese and without. I don't think it is really necessary, but if you love feta, go for it. I also ditched the potato chips and served it with veggies instead. It's super simple, even if you roast your own beets. </div><div>If you're looking for a healthy, figure friendly dip, you can't go wrong. </div>

Cashew cream is the vegan invention for adding creaminess to soups and sauces without dairy! And it takes 5 minutes of hands on time. Here's how to make it.

Cashew Cream

water broth

salt

Place the cashews in a bowl and cover them with water. Soak for at least 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.

Drain the cashews. Add the cashews, broth or water, and salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth. (Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.)

WOW! This cashew fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!

Cashew Fettuccine Alfredo

fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)

garlic

cauliflower (1 1/2 to 2 pounds), enough

olive oil

unsalted cashews

cups vegetable broth

onion powder

black pepper

nutmeg

teaspoon kosher salt

parsley,

Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.

Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.

Blend the sauce: Carefully transfer the contents to a blender and add the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon more black pepper. Blend on high until a smooth sauce forms.

Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately.

Loaded Baked Potato with Cashew Cheese Sauce

potatoes,

broccoli florets (about 1-inch florets; 8 ounces)

bacon

chives

raw cashews

carrot,

garlic, crushed

yeast

lemon juice

For the loaded baked potatoes: Preheat the oven to 425 degrees F.

Using the tip of a knife or a fork, poke each potato 2 to 3 times. Place directly on the oven rack and bake until the potatoes are fork-tender and the skins are crispy, 55 to 60 minutes.

For the cashew cheese sauce: Meanwhile, in a small saucepan, add the cashews, carrots, garlic, 1 teaspoon salt and 1 1/2 cups cold water and bring to a boil. Reduce the heat and simmer until the carrots are fork-tender, about 12 minutes.

Carefully add the warm cashew mixture, including the liquid, to a blender. Add the nutritional yeast, lemon juice and salt to taste. Blend on high speed, adding more water if necessary, until smooth and creamy, about 30 seconds.

After the potatoes have been cooking for about 35 minutes, prepare the broccoli. Spread the florets on a rimmed baking sheet in a single layer, drizzle with the olive oil, season with salt and pepper and toss well to coat. Roast until tender and starting to brown, about 20 minutes, then set aside.

Meanwhile, in a large skillet, add the bacon and cook over medium-high heat until golden brown and crispy, 3 to 4 minutes per side. Remove the bacon to paper towels to drain. Roughly chop the bacon into small pieces or julienne and set aside.

Cut a lengthwise slit in the top of each potato and gently push the ends toward the center to open up the potatoes. Fluff the insides of the potatoes with a fork, if you like. Drizzle some of the cashew cheese sauce into each potato. Top each potato with broccoli, more cashew cheese sauce, bacon and chives.

Great cashew “cheese” sauce recipe! Lovely loaded baked potato recipe. Easy to season up sause in varied ways … for queso sauce as Katie suggested in show. Nice!

Also known in India as Murgh Makhani, chicken thighs seasoned with fragrant spices get simmered in a creamy, buttery sauce until tender. Typically made with yogurt, this version uses blended cashews for added flavor and creaminess!

Butter Chicken

skinless, boneless chicken thighs, cut into quarters

salt and pepper

garam masala

turmeric

vegetable oil

onions, thinly sliced

ginger

garlic, grated

coriander

cumin

Kashmiri chili powder or hot paprika

plum tomatoes, diced

tomato paste

heavy cream

unsalted butter

sugar

basmati rice,

Chopped fresh cilantro, for topping

Place the cashews in a small heatproof bowl. Cover with boiling water and let soak 30 minutes, then drain.

Meanwhile, season the chicken with salt, pepper, 1 teaspoon garam masala and 1/2 teaspoon turmeric. Heat 2 tablespoons vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.

Reduce the heat to medium high and add the remaining 2 tablespoons vegetable oil to the pot. Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and remaining 1/2 teaspoon turmeric; cook, stirring and scraping the pot, until the spices are toasted, about 30 seconds.

Add the tomatoes and tomato paste to the pot. Cook, stirring, until the tomatoes break down, 4 to 5 minutes. Transfer the onion-tomato mixture to a blender (reserve the pot). Add the soaked cashews and 1 1/4 cups water and puree until smooth. Pour the sauce into the reserved pot.

Return the chicken and any juices from the plate to the pot. Reduce the heat to medium low, cover and simmer, stirring occasionally to prevent sticking, until the chicken is tender, about 40 minutes.

Stir in the heavy cream, butter, sugar and remaining 1/2 teaspoon garam masala. Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.

Great recipe, and not as complicated as other recipes.  I subbed one 15 oz can of diced tomatoes one 15 oz can of tomato sauce for the fresh toms, tom paste, and water.   I took down the heat a tetch for my kids, and they loved it. 

This butter chicken recipe was delicious though a bit time consuming. Nothing technically difficult, just a lot of prep and steps. I did make a few minor substitutions because I did not have a few of the ingredients on hand-canned tomatoes instead of fresh, used regular paprika with a dash of cayenne, no ground coriander seeds but had dried cilantro leaves and fresh cilantro, and light cream instead of heavy cream. Would have made exactly as directed, but I was missing the items listed. Also used an immersion blender right in the pot instead of transferring to a blender then back. Wish there were a few short cuts, but would definitely make again! It was sooo good!

Delicious! Followed the recipe as is and everyone loved it.

French Chocolate Bark

very good semisweet chocolate, finely chopped

bittersweet chocolate, finely chopped

apricots

cranberries

Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper facedown on the baking sheet.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

This is so easy and people ask me how did you make this. 

Love this recipe.  In place of the cashews, I used half toasted local pecans and half pepitas roasted with avocado oil, sea salt and ancho chili powder. There was a bit of chocolate left in the bowl which I drizzled over the bark to help the toppings stay put.

I make this bark every year and ship it to family.  I found that if I spread the toppings into the chocolate it arrives without so much of the topping at the bottom of the bag, though not as pretty. I also use half of the toppings and it is still a lot in my opinion and covers almost the entire bark.  <br />

https://www.cookingchanneltv.com/apps/api/playback?path=/etc/sni-asset/cook/videos/0/01/014/0147/0147498

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

French Chocolate Bark : Videos : Cooking Channel

Curried Chicken Wraps

chicken

mayonnaise

chutney (recommended: Major Gray's)

whole roasted, salted cashews, chopped

tortillas

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

Awesome Ina’s recipe as usual.  <br />I did half Greek yogurt and half mayo.  I changed tablespoon to teaspoon for curry powder because it was too strong of curry for our buds.  I did not add wine because I didn’t have it.  I added a bunch of Finley chopped parsely from my backyard instead of scallion.  It gives it a nice color.  I served it with crackers.  We loved it.  So yummy and satisfying.  It is a great make a head recipe for guests.

I love Ina's recipes. I never thought to use curry powder as a dressing seasoning base for chicken salad! I'll definitely be adding this to our regular rotation. This recipe is perfect. It's a great foundation and lets me add my own twists, which the Contessa is always so encouraging of. I find that many recipes on the internet I have to amp up all the seasoning for my family's palette, but not this one. I did make some minor mods because I am only cooking for two, but otherwise stuck to the recipe. Also, I had two chicken breasts, so I scaled down the dressing portion to appx. 2/3 of the mayo, wine, curry, chutney mixture. In the video Ina mentions how much curry powder you need depends on how strong your curry blend is. I love finding a recipe that has a video. It offers so much insight to the chef's thinking. I used 2 tablespoons of Penzeys Curry. I didn't reduce the amount of celery and green onion, because flavor. I read a few reviews beforehand and took one suggestion of using Greek yogurt in place of some of the mayo, so I replaced half the amount of mayonnaise I used for this recipe with Greek yogurt to save calories, and I couldn't tell. I put it all in a BFree sweet potato wrap. The recipe made 6 wraps. Next time I will add a few tablespoons of chopped cilantro, and because I don't typically have cashews on hand, I'll use sliced or slivered almonds, or whatever nut I have. I love the crunch, and the salty sweet of it all. I am so happy I found this recipe!

We all loved yet another Ina recipe. It’s become a well known phrase in my house, “Compliments to Ina!”<br />I have her French cookbook on a stand  next to my stove for inspiration!<br /><br />Loved this! I used 2 T curry powder and it was perfect for our tastes. Just wonderful flavor!! 

This was an interesting flavor combination, just not something I (or my husband) loved. It was worth trying for something different, but won't become a staple in our household.

Really good chicken salad!  I substituted Greek yogurt for one cup of the mayo to reduce calories.  

Made this for dinner tonight and my family &amp; I didn’t like it at all.  :(  Ina is one of my faves &amp; her recipes are usually out of this world delicious, but this one was bland ...even though I followed the recipe to a T. 

Yummy! These have become a regular at our house - my favorite chicken salad!

<div>ABSOLUTELY FANTASTIC!!  Nothing more, but can't wait to make them again!<br /></div>

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/022/0220/0220484

Make Ina's Curried Chicken Wraps in advance for a yummy meal at the beach.

Ina's Curried Chicken Wraps

You can spice this up with cayenne if you like! At the restaurant, we serve it with plenty of hot sauce. If you don’t have a high-speed blender like a Vitamix, simply boil the cashews in water for 20 minutes, then drain and proceed with the recipe. You may need to blend longer depending on the model of your machine. Pour over nachos or anything that needz cheeze.

Cashew Queso

vegetable broth

whole, unroasted cashews

nutritional yeast flakes

miso paste

onion powder, or more as needed

salt,

ground turmeric, or more as needed

roasted red pepper, seeded and chopped (about 1 cup)

Place the broth, cashews, yeast flakes, lemon juice, miso, onion powder, salt, turmeric and roasted red pepper in a high-speed blender and blend until completely smooth, using a rubber spatula to scrape down the sides every 20 seconds or so, for about a minute or two. Taste for salt and seasoning.

Vegan Bacon Cheddar Melt

gluten-free tamari

nutritional yeast

agave nectar

mustard powder

filtered water

apple cider vinegar

sea salt

onions

vegan bread

favorite plant-based vegan bacon (we recommend coconut bacon)

For the everyday marinade: Bring a small pot of water to a boil, then add the tempeh. Cook until the tempeh is tender and has increased in size, about 20 minutes. Remove from the water and set aside.

Whisk together the olive oil, tamari, nutritional yeast, agave, mustard powder and black pepper in a bowl. Dip each piece of tempeh into the marinade, coating well.

For the cashew cheese sauce: Blend together the cashews, filtered water, nutritional yeast, oil, vinegar and sea salt in a Vitamix or high-speed blender until smooth and creamy. (This keeps well in a sealed container in the refrigerator for up to 10 days.)

For the caramelized onions: Heat the olive oil in a sauté pan on medium heat. Add the onions and sea salt and stir to coat the onions. Cook until the onions begin to turn translucent, then turn the heat to low and cook, stirring often to make sure onions don’t burn, until the onions are caramelized, about 20 minutes. Turn off the heat and set aside.

Spread butter on one side of each slice of bread. Flip the bread over and drizzle each side with cashew cheese sauce. Heat a pan on medium heat. Slice each piece of marinated tempeh into 5 slices. Place the sliced tempeh in the hot pan and drizzle with the marinade. Cook for 2 to 3 minutes, then flip and drizzle with more marinade. Remove from the heat and add the seared tempeh to one side of the bread.

Top the tempeh with about 2 tablespoons bacon and 2 tablespoons caramelized onions. Close the sandwiches and griddle each side in a pan on medium heat until golden, 2 to 3 minutes.

Top 10 cashew recipes recipes from across the web

The most viewed cashew recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Curried Chicken Salad

Roasted Beet and Cashew Dip

Cashew Cream

Cashew Fettuccine Alfredo

Loaded Baked Potato with Cashew Che...

Butter Chicken

French Chocolate Bark

Curried Chicken Wraps

Cashew Queso

Vegan Bacon Cheddar Melt

Top 10 cashew recipes recipes from across the web

The most viewed cashew recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curried Chicken Salad

Roasted Beet and Cashew Dip

Cashew Cream

Cashew Fettuccine Alfredo

Loaded Baked Potato with Cashew Che...

Butter Chicken

French Chocolate Bark

Curried Chicken Wraps

Cashew Queso

Vegan Bacon Cheddar Melt

The most viewed cashew recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine